Himachal Tawa Chicken

Ingredients:
Chicken - 1 kg
Curd - 1/2 cup
Ginger Garlic Paste - 3 tsp
Turmeric powder - 1/4 tsp
Green chillies - 3 (According to your taste)
Coriander leaves, chopped - 3 tsp
Curry leaves - few
Salt to taste
Grind list:
Bay leaf - 2
Cinnamon Stick - 1 inch piece
Cloves - 7
Cardomom - 4
Cumin seeds/jeera - 1/2 tsp
Black pepper corns - 1/2 tsp

Method:
Grind the ingredients in the Grind list together, coarsely. Marinate the chicken with the ground powder, curd, ginger garlic paste, turmeric powder and salt. Keep closed in the fridge for about 1 hr.
After 1 hr, heat oil in a pan and fry the chicken pieces in to light brown color. Then rinse the marinade in the bowl with water and add to the chicken. Let it thicken. Switch off the stove.
Then in a separate kadai, heat oil and season it with the curry leaves, cut green chillies and coriander leaves. Pour the seasoned oil over the chicken. Mix in 1 tsp of lemon juice.
Himachal Tawa chicken is ready to serve.

Note: This is my version of Himachali Tawa Murg, which I learnt from Aditya Bal's show in NDTV Good Times.